Directions

Sauce:

Place the ribs in a bowl or resealable plastic bag and toss with the Essence. Place the ribs in a pressure cooker and add the onions, garlic, ginger, crushed red pepper, cayenne pepper, salt, hot sauce, and bay leaves. Sear meat over high heat until browned. Add broth, lock lid in place and place over high heat. Once a steady stream of steam is emitted from the release valve, turn heat down to medium. Cook for 40 minutes, opening twice, following method in manufacturers' instructions, and stir to prevent sticking. Remove the ribs from the pot. Using a spoon, carefully skim any fat from the top of the cooking liquid that remains in the pot. Add the sauce ingredients to the pressure cooker and cook on low heat, stirring for 5 minutes. Return the ribs to the pot and gently stir to coat.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

Combine all ingredients thoroughly.

Yield: 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.